Rice Paper Dumplings Recipe

• servings: 10 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

8 oz. coleslaw mix (finely shredded cabbage and carrots)

3 ½ oz fresh shiitake (dice to small bits)

0.3 oz ginger (grated)

0.3 oz garlic (grated, about 2 medium cloves)

3 bulb scallions (diced)

4 tbsp avocado oil (divided)

¼ tsp coarse sea salt (plus a small pinch, or to taste)

1 tbsp coconut aminos (or low sodium soy sauce)

2 tsp toasted sesame oil

10 pieces rice paper (Round 22cm, 8.67 inch per sheet, see notes)

1 ½ tbsp coconut aminos (or 1 tbsp low sodium soy sauce)

1 tbsp rice vinegar

1-2 tsp toasted sesame oil

⅛-¼ tsp sriracha sauce (optional)

Sprinkle toasted sesame seeds (optional)

Directions

Prepare the vegetables and shiitake:

Prep the vegetables

If your coleslaw mix isn’t finely shredded, slice it into long, thin strips. Add it to a bowl with the diced shiitake. In a separate bowl, prepare the ginger, garlic, and scallions.

Cook the fillings:

Saute the vegetables

Preheat a large sauté pan over medium heat until it feels warm. Add 1.5 tablespoons of oil, then sauté the garlic, ginger, and scallions with a pinch of salt until fragrant, about 10 seconds.

Season and let cool

Add the coleslaw and shiitake to the pan. Season with ¼ teaspoon salt, coconut aminos, and sesame oil. Sauté for about 3 minutes—just until the vegetables release some moisture but stay crisp. Avoid overcooking. The filling should be softened but dry, not watery. Set aside to cool to room temperature before wrapping.

Prepare the rice paper:

Soften the rice paper

Dip each rice paper sheet in room temperature water for 5 to 10 seconds, turning until the sheet becomes pliable but not too soft. The paper will continue to soften after soaking

Helpful surface or tool to prevent sticking

Work on a lightly moistened surface (like a cutting board) or use a rice paper tray to prevent sticking.

Fold the dumplings:

Folding the dumplings

Place a little more than 1 tablespoon of the filling in the center of the wrapper. Fold the bottom half up over the filling, then fold in the left and right sides. Roll it up from the bottom to form an envelope shape. I use one rice paper sheet per dumpling, but you can use two for extra support. (See notes below.)

Cover to keep moist

As you work, place wrapped dumplings on a lightly oiled tray or plate. Cover with a damp paper towel to prevent them from drying out.

Pan-fry the dumplings:

Pan-fry the dumplings

Preheat a ceramic or nonstick skillet over medium heat until warm. Add 1.5 tablespoons of oil. Pan-fry the dumplings in two separate batches, 3 minutes per side, until golden brown and crispy. Leave space between dumplings so they don't stick. Repeat with the second batch, adding more oil if needed.

Air-fry the dumplings:

Air-fry the dumplings

Grease the basket well with avocado oil. Leave space between dumplings, and spray the tops with more oil. Air-fry at 380°F (193°C) for 12–15 minutes, flipping halfway through to crisp both sides evenly.

Serving and sauce:

Serve with dipping sauce

Serve immediately with dumpling dipping sauce on the side. These are best hot and crispy right out of the pan or air fryer.

Nutrition

• Serving Size: 1 dumpling
• Calories: 79 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 1 mg
• Sodium: 138 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 1 g